1 pound bulk pork sausage
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon black pepper
2 1/2 cups milk
21 1/2 ounces condensed cheddar cheese soup -- undiluted
6 eggs, hard-boiled -- chopped
6 ounces mushrooms, chopped
Warm biscuits

In a large skillet, cook sausage over medium heat until no longer pink; drain and remove sausage. In the same skillet, melt butter. Stir in flour and pepper until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Stir in soup until blended. Stir in eggs, mushrooms and sausage. Transfer to a slow cooker. Cover and cook on low for 7-8 hours. Stir; serve over biscuits.